The Influence of Icon Background Colors and Icon Symbols on Menu Item Selection for Smartphone

Recent guidelines intended for designers of telephone menus for Interactive Voice Response (IVR) systems advocate keeping menus to four or fewer items. Additional items, the guidelines recommend, should appear on a secondary menu accessible from the first. The current study compared this deep-menu approach to a broad-menu approach wherein all the items appear on a single menu. Item selection times favored the broad-menu approach for both repeated and unique trials, casting some doubt on the validity of this particular guideline.

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Doğu Karadeniz Bölgesi ndeki Yerli ve Yabancı Turistlerin Sağlıklı Menü Öğesi Seçim Davranışları Üzerinde Etkili Olan Faktörlerin İncelenmesi: Bir Yapısal Eşitlik Modeli Yaklaşımı (Investigation of the Factors Affecting Healthy Menu Item Selection Behaviors of Local and Foreign Tourists in the East Black Sea Region: A Structural Equality Model Approach)

Journal of Tourism and Gastronomy Studies ◽

10.21325/jotags.2021.873 ◽

2021 ◽

Vol 9 (3) ◽

pp. 1879-1900

Author(s):

Hayri Uygun ◽

Ali Sait Albayrak

Keyword(s):

Black Sea ◽

Item Selection ◽

Menu Item ◽

Black Sea Region ◽

Factors Affecting ◽

Model Approach ◽

Menu Item Selection

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Factors influencing consumer menu-item selection in a restaurant context

Food Quality and Preference ◽

10.1016/j.foodqual.2020.103887 ◽

2020 ◽

Vol 82 ◽

pp. 103887 ◽

Cited By ~ 1

Author(s):

Kimberley Peters ◽

Pr. Hervé Remaud

Keyword(s):

Item Selection ◽

Menu Item ◽

Factors Influencing ◽

Menu Item Selection

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Optimizing Visual Search and Cursor Movement in Pull-Down Menus

Proceedings of the Human Factors Society Annual Meeting ◽

10.1177/154193128703100707 ◽

1987 ◽

Vol 31 (7) ◽

pp. 722-726 ◽

Cited By ~ 1

Author(s):

Ellen P. Francik ◽

Richard M. Kane

Keyword(s):

Visual Search ◽

Item Selection ◽

Menu Item ◽

Consistent Location ◽

Menu Item Selection

A de facto standard is emerging for the design of pull-down menus. A set of menu items is presented to the user, with temporarily unavailable items listed in a lighter, “grayed-out” font. This ensures the consistent location of each item, but requires the user to visually scan over and possibly move the cursor through extra items that cannot be selected. Previous research has shown that both location and number of items affect users' ability to select items in menus. We examined the tradeoff between these factors by evaluating an alternative in which inactive items are deleted instead of grayed out. Deleting inactive items resulted in faster menu item selection than did graying them out.

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